We love jerk chicken and we had a sneaky suspicion that it might just work just as well with Gran Luchito chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!
If you’ve got the time, toasting the spices before grinding them will release more flavour.
Nutrition: Per servingkcal 105 fat 3.5g saturates 0.9g carbs 2.8g sugars 2.5g fibre 0.6g protein 15.3g salt 1.7g
How to make it
- Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, Gran Luchito chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
- Blitz to a paste, then pour over the chicken. Massage in as much as possible (putting it all into a freezer bag is the easiest way).
- Leave covered in the fridge for as long as possible, preferably overnight.
- Place the chicken on a hot barbecue or grill until crispy and browned, moving around regularly to prevent burning. Move to the oven at 180°C / 350°F for 25 minutes or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.
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